SC -

Sat Mar 25 03:50:25 PST 2000

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How to explain a taste to someone who has never tried the thing?   Hmmmm - in the interests of research I have an opened jar beside me and am about to taste a (very little!) bit on my finger - so that the taste will not be obscured by bread ....  it is sort of "meaty" with a lot of salt and a touch of sweetness and a slightly bitter aftertaste.  Actually, it is nicer than I remembered!  Since I was pregnant with Jessie I have not eaten Vegemite and have preferred the taste of Promite (similar substance - slightly sweeter).  Marmite is another related product.  They are all yeast extracts for spreading on bread or using as a stock or (but this I can not imagine!) making into a hot drink.  "Tea, coffee, bonox anyone?"  If anyone out there ever buys it for the first time, do not be fooled as a Canadian friend of mine was when I was 14 into thinking that, because it is brown it must be a chocolate spread!  Very nasty stuff lathered on _that_ thickly *grin*.

Gwynydd
At 2000-03-25 12:50:31.125001, 
Sue Clemenger (mooncat at in-tch.com) wrote:
> I've heard of vegemite, and even seen it for sale in a local 
> store, but what on _earth_ does it taste like?
> --Maire
> 
> Gwynydd of Culloden wrote:
> 
> > What sort of "cool stuff" do you have in mind?  Vegemite and 
> Chikos (uncertain about the spelling, they are sort of chocolate 
> jelly babies - had a Canadian friend who was crazy about them and 
> didn't want to go back to Canada because they didn't have them 
> there!)?
> >
> > Gwynydd
> >
> > At 2000-03-25 03:42:58.953000,
> > "Peters, Rise J." (rise.peters at spiegelmcd.com) wrote:
> > > The other option is barter.  Find cool stuff that you can get
> > > there, that we
> > > can't get here, and arrange a swap by mail.  There are probably
> > > several of
> > > us you could entice into such an arrangement.
> > >
> > > > -----Original Message-----
> > > > From: Gwynydd of Culloden
> > > [mailto:Gwynydd_of_Culloden at freemail.com.au]
> > > > Sent: Friday, March 24, 2000 12:40 PM
> > > > To: harper at idt.net; sca-cooks at ansteorra.org
> > > > Subject: Re: SC -
> > > >
> > > >
> > > > Personal cheques are often not really a useful alternative
> > > > because cheques written out against my bank (the ANZ) are not
> > > > easily presentable in other countries (I am in Australia).
> > > > Also, I am very nervous about sending a money order because
> > > > it is the next best thing to real money and, as such, there
> > > > are none of the safeguards which apply to cheques and credit
> > > cards.
> > > >
> > > > Thank you, however, for the thought
> > > >
> > > > I do know of the Miscellany and also of the wonderful project
> > > that is
> > > > the Floriligeum - indeed, I have put a link to it on the Ynys
> > > > Fawr webpage which I manage (and will do the same with the
> > > > Miscellany soon!).
> > > >
> > > > Gwynydd
> > > >
> > > > At 2000-03-25 03:07:34.125000,
> > > > "Robin Carroll-Mann" (harper at idt.net) wrote:
> > > > > And it came to pass on 25 Mar 00,, that Gwynydd of Culloden
> > > wrote:
> > > > >
> > > > > > First, I wish to thank all those who have taken the time 
> to
> > > > > suggest
> > > > > > cookbooks for my collection.  Unfortunately, I am not 
> able
> > > to
> > > > > buy books
> > > > > > which cannot be ordered into a local bookstore in 
> Tasmania.
> > > Odd
> > > > > as it may
> > > > > > seem in this credit-happy world, neither my Lady nor I 
> have
> > > a
> > > > > credit card!
> > > > >
> > > > > Gwynydd,
> > > > >
> > > > > Perhaps some of the gentles here can suggest book dealers 
> that
> > > do
> > > > > mail order and will accept personal checks or money 
> orders.  I
> > > > > think
> > > > > Poison Pen Press does so (Devra, jump in here if I'm 
> wrong.)
> > > I
> > > > > understand your feelings about redaction -- I am in the 
> midst
> > > of
> > > > > making
> > > > > the transition from being a "recipe cook" to a novice
> > > redactor.  I
> > > > > would
> > > > > second the notion put forth by others here that you get 
> hold
> > > of a
> > > > > book
> > > > > like _Pleyn Delit_ or _The Medieval Kitchen_ which has the
> > > > > original text
> > > > > followed by the author's redaction.  And in addition to the
> > > > > wonderful
> > > > > Miscellany, there are many other redacted recipes on the 
> web.
> > > > > Many
> > > > > are in the Floriligeum, and on web pages which are listed 
> at:
> > > > > http://www.godecookery.com/mrcookwr/mrcookwr.htm
> > > > >
> > > > >
> > > > > Lady Brighid ni Chiarain
> > > > > Settmour Swamp, East (NJ)
> > > > > mka Robin Carroll-Mann
> > > > > harper at idt.net
> > > > >
> > > 
> ===================================================================
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> > > > >
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> > > > > message to
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> > > > > SCA-Cooks".
> > > > >
> > > > >
> > > 
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